Easter Entertaining. With Neven Maguire. A Spring gathering of fine food and seasonal treats. SIMPLY BETTER EASTER COLLECTION NOW IN STORE

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1 With Neven Maguire Easter Entertaining A Spring gathering of fine food and seasonal treats. SIMPLY BETTER EASTER COLLECTION NOW IN STORE EASTER EDITION 2018 FREE COPY, ENJOY

SIMPLY BETTER Spring into Easter Welcome to this, the fourth edition of our Simply Better Cook with Neven Maguire Magazine. The clock is springing forward and the days are leaping longer.

2 SIMPLY BETTER Spring into Easter Welcome to this, the fourth edition of our Simply Better Cook with Neven Maguire Magazine. The clock is springing forward and the days are leaping longer. It s a glorious time to gather family together and celebrate all things Irish, alongside all the bounteous goodness from our native land. We have been working alongside our expert Irish suppliers to bring you recipes that have been inspired by the world yet given a local twist by these gifted, Irish craft producers. Bring new flavours to your table this Spring with the Simply Better Collection, exclusively available at Dunnes Stores. Follow us on social media for all the latest Simply Better news Enjoy your Easter, whatever the weather and happy cooking. From Neven Maguire & The Simply Better team. NEW Simply Better Handmade White Chocolate & Irish Raspberry Layer Cake Available in store from #COOKwithNeven Follow us on social media for all the latest Simply Better news

Dublin Birgitta Curtin Burren Smokehouse Co.

the best suppliers all over the island of

our Award Winning Simply Better Collection.

magazine that have been developed by our

Owen, Lorna & David Mullins Zanna Cookhouse

3 Siobhan Lawless Foods of Athenry Co. Galway Robert Bullock Le Patissier Co. Dublin Birgitta Curtin Burren Smokehouse Co. Clare Meet the MAKERS Catriona Flaherty What s For Pudding Co. Meath IRELAND S EXPERT PRODUCERS Helena Hickey Skeaghanore Duck Co. Cork We are delighted to be working with the best suppliers all over the island of Ireland this Easter to source products for our Award Winning Simply Better Collection. We hope you will enjoy the recipes in this magazine that have been developed by our Brand Ambassador Neven Maguire. Owen, Lorna & David Mullins Zanna Cookhouse Co. Wexford Richard Murphy Shellfish Ireland Co. Cork Tom & Laura Sinnott Wexford Home Preserves Co. Wexford 3

To put a real spring in your step this Easter, we have worked with Siobhan Lawless and her team from Foods of Athenry to bring you a breakfast bowl with Easter

4 SIMPLY BETTER Award Winning GRANOLA SUPPLIER SPOTLIGHT Foods of Athenry Wake up to the goodness of award winning handmade Irish granola. We know the importance of starting the day right. To put a real spring in your step this Easter, we have worked with Siobhan Lawless and her team from Foods of Athenry to bring you a breakfast bowl with Easter charm. Filled with toasted oats, natural vanilla and tangy berries, our award winning red berry granola is full of flavour and handmade by experts in the family run bakery in Athenry. It s time to treat yourself, naturally. Red Berry Granola 500g 3.99 Offer Valid From until

COOK WITH NEVEN MAGUIRE SUPPLIER SPOTLIGHT Burren Smokehouse There s Eggs Benedict and there s Eggs Benedict, made with Award Winning Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill.

Each salmon is prepared by hand then cured in a natural fusion of sweet organic honey and fresh dill before being slowly smoked by the experts from Burren Smokehouse, the wonderful flavours create a

5 COOK WITH NEVEN MAGUIRE SUPPLIER SPOTLIGHT Burren Smokehouse There s Eggs Benedict and there s Eggs Benedict, made with Award Winning Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill. Working in harmony with Birgitta Curtin, our organic Irish salmon is farmed in the wild waters of the Atlantic Ocean off the west coast of Ireland. Each salmon is prepared by hand then cured in a natural fusion of sweet organic honey and fresh dill before being slowly smoked by the experts from Burren Smokehouse, the wonderful flavours create a taste sensation. Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill 160g 9.99 Offer Valid From until RECIPE Simply Better Eggs Benedict with Spinach and Organic Irish Smoked Salmon Ingredients (Serves 2) 4 Slices of Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill 4 Simply Better Irish Free Range Corn Fed Large Eggs 2 Brioche Buns, sliced and toasted 250g Baby Spinach, washed 25g Butter 1 Teaspoon White Wine Vinegar Salt and Freshly Ground Pepper Flat Leaf Parsley or Fresh Chives, to serve Lemon Butter Sauce: 100ml Cream 100g Butter 1 Teaspoon Dijon Mustard 1 Teaspoon Lemon Juice Method 1. Melt the 25g of butter in a small pan and cook the baby spinach. Season with salt & pepper and stir occasionally until the leaves are tender and bright green. Place the spinach on kitchen paper and keep warm. 2. Bring a saucepan of water to the boil and add the vinegar and salt. Poach the corn fed eggs for about 2-3 minutes until cooked but still soft. Lift out with a slotted spoon and drain on kitchen paper. 3. For the butter sauce bring the cream to the boil in a saucepan. Whisk in the butter, remove from the heat and whisk in the mustard, lemon juice and season to taste. 4. To serve, spoon some spinach onto the toasted brioche bun and carefully place the smoked salmon on top. 5. Arrange the poached egg on top of the salmon and pour some lemon butter sauce over. Garnish with flat leaf parsley or chives and enjoy. 5

It's caught in the Atlantic Ocean, using traditional crab pots to ensure sustainable sourcing.

6 SIMPLY BETTER Sensational SEAFOOD SUPPLIER SPOTLIGHT Shellfish Ireland From a place apart, comes fresh Irish crab of international renown. We travelled to Castletownbere in West Cork to work with father and son Richard and Ryan Murphy and their talented team from Shellfish Ireland to source our Irish Crab Meat. It's caught in the Atlantic Ocean, using traditional crab pots to ensure sustainable sourcing. The crab is cooked whole and prepared by hand, using mostly claw meat to guarantee deliciously fresh, juicy crab for you to add to your Easter feast. RECIPE Organic Irish Smoked Salmon & Crab Tian 6 Perfect with Simply Better Award Winning Tiki Grey Label Sauvignon Blanc 750ml Always Drink Responsibly Buy Any 2 Bottles Save 5 Offer Valid From until Ingredients (Serves 4) 320g Simply Better Oak Smoked Organic Irish Salmon with Honey & Dill 350g Simply Better Irish Crab Meat Dash of Simply Better Balsamic Vinegar of Modena Dash of Simply Better Sicilian DOP Extra Virgin Olive Oil 2 Firm Ripe Avocados 4 Ripe Tomatoes, peeled, deseeded and diced 4 Tbsp Crème Fraiche 1 Tbsp Mayonnaise 1 Tbsp Fresh Chives, snipped, plus extra to garnish 1 Tsp Fresh Dill, chopped Sea Salt & Freshly Ground Black Pepper Baby Salad Leaves, to serve Brown Wheaten Bread, to serve Simply Better Irish Crab Meat 100g 4.99 Method 1. Place 4 x 8cm (3¼ in) cooking rings in the centre of serving plates and arrange half of the smoked salmon slices in the bottom of each one, cutting them down to size as necessary. Cut the avocados in half and remove the stones, then peel and cut each half into slices. Put a nice overlapping layer of avocado slices on top of the salmon. 2. Make a quick tomato salsa with the tomatoes and chives and dress with a little olive oil and balsamic vinegar, then season with salt and pepper. Use to cover the avocado, then add another layer of the smoked salmon, using it all up. Cover with the crab in a nice even layer. 3. Mix together the crème fraiche and mayonnaise with the dill and place a quenelle on each tian, then garnish with chives and scatter some small baby salad leaves dressed with the olive oil around the edges of the plates, if desired. Serve immediately with some slices of the brown wheaten bread.

SUPPLIER SPOTLIGHT Skeaghanore Duck West Cork is home to an artisan food revolution. The Simply Better team are delighted to be working with Eugene and Helena Hickey, to source our Irish Smoked Duck.

Tasty, tender and smoked to perfection over oak wood chips, this uniquely Irish produce will ensure your guests enjoy a special celebration.

7 SUPPLIER SPOTLIGHT Skeaghanore Duck West Cork is home to an artisan food revolution. The Simply Better team are delighted to be working with Eugene and Helena Hickey, to source our Irish Smoked Duck. Their ducks are hand reared on their family farm near Ballydehob, West Cork, overlooking Roaringwater Bay. Tasty, tender and smoked to perfection over oak wood chips, this uniquely Irish produce will ensure your guests enjoy a special celebration. Perfect with Simply Better Esquinas de Argento Malbec 750ml Always Drink Responsibly Buy Any 2 Bottles Save 5 Offer Valid From until RECIPE Smoked Irish Duck Salad with Raspberries Ingredients (Serves 4) 200g Simply Better West Cork Irish Smoked Duck Breast 1 Large Orange, flesh cut into segments 100g Fresh Raspberries 50g Mixed Salad Leaves 3 Tbsp Toasted Flaked Almonds Dressing: 2 Tbsp Simply Better Balsamic Vinegar of Modena 1 Tsp Simply Better Spanish Orange Blossom Honey 3 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil Finely Grated Rind of ½ Orange 1 Tsp Fresh Chives, snipped Sea Salt & Freshly Ground Black Pepper Method 1. To make the dressing, whisk the orange rind in a bowl with the rapeseed oil, balsamic vinegar, honey and chives and season to taste. 2. Divide the smoked duck between the plates. Arrange the orange segments between each duck slice. Sprinkle the raspberries over the duck and oranges. 3. Mix the salad leaves with the dressing and arrange in the centre of the duck slices. Drizzle any remaining dressing over the top, then scatter over the toasted almonds to serve. Simply Better West Cork Irish Smoked Duck Breast 200g

SIMPLY BETTER SUPPLIER SPOTLIGHT Organic Herb Co. We are pleased to bring the Organic Herb Company s award winning garlic and herb seasoning to Irish kitchens, this Easter.

8 SIMPLY BETTER SUPPLIER SPOTLIGHT Organic Herb Co. We are pleased to bring the Organic Herb Company s award winning garlic and herb seasoning to Irish kitchens, this Easter. Paul Pritchard and Michael Martin from OHCo, have created this seasoning using a blend of organic garlic, herbs and spices. We know the simplicity of roast chicken is always a winner. Now with a simple sprinkling of these expertly blended ingredients, this dish can be given added finesse with no added time. RECIPE Roast Irish Corn Fed Chicken with Lemon & Thyme Simply Better Organic Garlic & Herb Seasoning 55g 3.99 Simply Better Atlantic Sea Salt & Organic Herbs 100g 3.99 Simply Better Organic Spicy Pepper & Herb seasoning 50g 3.99 Mix & Match Buy Any 2 for 5 Offer Valid from until Ingredients (Serves 4) 1 Simply Better Fresh Irish Corn Fed Whole Chicken 2 Tsp Simply Better Organic Garlic & Herb Seasoning 2 Onions, halved 8 Small Carrots, peeled 1 Lemon, halved 1 Small Bunch of Fresh Thyme 50g Butter, softened Method 1. Preheat the oven to 190 C (375 F / Gas Mark 5). 2. Scatter the vegetables over the base of a roasting tin that fits the chicken but doesn t swamp it. Season the chicken cavity with a teaspoon of the garlic & herb seasoning, then stuff with the lemon halves and thyme. 3. Sit the chicken on the vegetables and smother the breast and legs all over with the butter, then season the outside with the remaining garlic & herb seasoning. Place in the oven and leave undisturbed for 1 hour 20 minutes, until the chicken is cooked through and golden brown. To check that it s fully cooked, pierce the thigh with a skewer the juices should run clear. 4. Remove the cooked chicken from the oven and leave to rest for at least 20 minutes before carving. 8

COOK WITH NEVEN MAGUIRE Glazed to PERFECTION RECIPE Maple Glazed Baked Irish Ham Ingredients (Serves 4) 1kg Simply Better Dry Cured Irish Gammon Joint 200ml Simply Better Organic Grade A Canadian

9 COOK WITH NEVEN MAGUIRE Glazed to PERFECTION RECIPE Maple Glazed Baked Irish Ham Ingredients (Serves 4) 1kg Simply Better Dry Cured Irish Gammon Joint 200ml Simply Better Organic Grade A Canadian Maple Syrup 2 Tbsp Redcurrant Jelly 2 Tbsp Simply Better Balsamic Vinegar of Modena 1 Tbsp Ground Allspice 200ml Irish Whiskey 4 Celery Sticks, roughly chopped 2 Onions, sliced 1 Bunch Fresh Thyme 1 Tbsp Black Peppercorns Cloves Method 1. Soaking the gammon before cooking is always a good idea, place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain. 2. The gammon can be cooked in the oven as per pack instructions but for a slightly moister ham place the gammon in a large pan, cover with water and bring to the boil, skimming off any scum that rises to the top. Add celery, onion, thyme and peppercorns, return to boil and simmer allowing 25 minutes per 500g plus an extra 20 minutes. 3. Once cooked and completely tender, drain and leave until cool enough to handle. 4. Preheat oven to 190 C (375 F/Gas Mark 5). 5. Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Stud the ham with cloves and place into a large roasting tin with a little water. 6. Place the whiskey in a saucepan with the maple syrup, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Brush the glaze over the full surface of the ham. Place on the middle shelf of the oven and cook for 30 minutes, brushing over any remaining glaze half way through. 7. Remove from the oven and allow to stand for 15 minutes before slicing and serving. 9

SIMPLY BETTER All the TRIMMINGS RECIPE Irish Angus Rib Roast on the Bone Ingredients (Serves 4) 1 Simply Better 28 Day Matured Irish Angus Rib Roast on the Bone (at room temperature) 2 Tbsp Simply

10 SIMPLY BETTER All the TRIMMINGS RECIPE Irish Angus Rib Roast on the Bone Ingredients (Serves 4) 1 Simply Better 28 Day Matured Irish Angus Rib Roast on the Bone (at room temperature) 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 1 Tbsp Simply Better Wholegrain Mustard 2 Tsp Simply Better Atlantic Sea Salt & Organic Herbs 1 Tsp Black Peppercorns Neven's Top Tip 2 Tsp Plain Flour 400ml Beef or Chicken Stock 2 Large Onions, peeled and quartered with root left intact 2 Large Carrots, halved lengthways 1 Garlic Bulb, halved (not peeled) Fresh Thyme, sprigs Remove the beef from the fridge 30 minutes before cooking and allow to come to room temperature. Method 1. Preheat the oven to 230 C (450 F / Gas Mark 8). 2. Heat a small frying pan and toast the peppercorns until aromatic, then place in a pestle and mortar and grind until cracked. Place in a bowl, then mix in the mustard and salt. Wipe the meat with damp kitchen paper and rub all over with the mustard mixture. 3. Pour the rapeseed oil into a roasting tin and add the onions, carrots, garlic and thyme, tossing to coat. Season to taste, then push to the edges of the tin and sit the beef in the middle of the vegetables. Roast for 15 minutes, then reduce the oven temperature to 200 C (400 F / Gas Mark 6) and roast for: 10 minutes per 450g (1lb) for rare 12 minutes per 450g (1lb) for medium rare minutes per 450g (1lb) for well done 4. Once cooked to your liking, remove from the oven, cover with tin foil and allow the beef to rest for 20 minutes. 5. To make the gravy, pour the juices from the roasting tin into a jug, discarding the garlic and thyme, and leave the fat to settle on top, then skim off the fat and discard. Reserve the juices. Stir the flour into the roasting tin, scraping the bottom of the tin with a wooden spoon to remove any residue, then gradually stir in the stock and reserved juices. Place directly on the hob and simmer for 5 minutes while continuously stirring. Pour through a sieve into a gravy boat. 6. To serve, carve the rested beef into slices and arrange on warmed plates with the roasted onions, carrots, Yorkshire puddings and duck fat roast potatoes. Serve the gravy at the table. 10

COOK WITH NEVEN MAGUIRE RECIPE Yorkshire Puddings RECIPE Crispy Roast Potatoes with Garlic & Thyme Ingredients (Serves 4) 3 Simply Better Irish Free Range Corn Fed Large Eggs 100g Plain Flour 250ml

Whisk the eggs, flour, milk and salt together in a bowl until well combined.

11 COOK WITH NEVEN MAGUIRE RECIPE Yorkshire Puddings RECIPE Crispy Roast Potatoes with Garlic & Thyme Ingredients (Serves 4) 3 Simply Better Irish Free Range Corn Fed Large Eggs 100g Plain Flour 250ml Milk Pinch of Sea Salt Simply Better Cold Pressed Irish Rapeseed Oil, for cooking Sea Salt & Freshly Ground Black Pepper Method 1. Whisk the eggs, flour, milk and salt together in a bowl until well combined. Pour the batter into a Pyrex jug and let it rest for 30 minutes before you use it this will help make it smoother, giving you fantastic light and crispy puddings. Ingredients (Serves 4) Method 1. Preheat the oven to 220 C (425 F / Gas Mark 7). Perfect with Simply Better Chianti Classico DOCG Riserva Campomaggio 750ml Always Drink Responsibly Buy Any 2 Save 5 Offer Valid From until Preheat the oven to 230 C (450 F / Gas Mark 8) or its highest setting. Place a muffin tin inside a baking tin (this will help to catch any oil bubbling over) and place on the top shelf of the oven. 3. When the oven is up to temperature, carefully remove the tins, close the oven door and add a tablespoon of rapeseed oil to each hole in the muffin tin. Pop the tins back in the oven for a couple of minutes, until the oil is smoking hot. Open the oven door and slide the shelf with the tins halfway out. Quickly fill each muffin hole with batter, then carefully slide the shelf back into the oven. Cook for 15 minutes without opening the oven door, until the Yorkshire puddings are crisp and golden with a soft fluffy centre. 1kg Floury Potatoes, such as Rooster, Desiree, King Edward or Maris Piper 3 Tbsp Simply Better Irish Duck Fat or 4 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil 3-4 Fresh Thyme Sprigs 6-8 Garlic Cloves, unpeeled Sea Salt 2. Wash and peel the potatoes before cutting them in half or quarters, depending on their size. Place the potatoes in a pan of cold water with a pinch of salt, then cover and bring to the boil. Reduce the heat and simmer for 7-8 minutes. Drain the potatoes and leave in the colander to cool slightly, then give them a good shake to fluff up the edges. 3. Meanwhile, put the duck fat or rapeseed oil in a large roasting tin and place in the oven to heat. Take the roasting tin out of the oven and put on the hob over a gentle heat. Put the potatoes in one by one they should sizzle as they hit the pan and baste all over. Add the garlic and thyme and season with salt. 4. Roast for about 1 hour, until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry. Serve immediately, as these do not appreciate hanging around. 11

We have worked with Owen & Lorna Mullins and their team in Zanna Cookhouse, Co Wexford to create a range of delicious handmade pâtés, all handcrafted in their family run kitchen.

12 SIMPLY BETTER Irish Free Range Chicken Liver Pâté 180g 4.49 Smoked Trout Pâté 170g 4.99 Irish Duck Rilette Pâté 170g 4.99 Welcome ANYTIME SUPPLIER SPOTLIGHT Zanna Cookhouse Neven s recipe for Cheat s Canapés is perfect for any get together with family and friends. We have worked with Owen & Lorna Mullins and their team in Zanna Cookhouse, Co Wexford to create a range of delicious handmade pâtés, all handcrafted in their family run kitchen. Try our new Irish Smoked Trout Pâté, Irish Duck Rilette Pâté and our Award Winning Irish Free Range Chicken Liver Pâté, made with Irish free range chicken livers, gently sautéed in Irish butter with brandy, garlic and thyme. 12 Perfect with Simply Better Chablis Grand Vin de Bourgogne Recolte 750ml Always Drink Responsibly Buy Any 2 Bottles Save 5 Offer Valid From until Ingredients (Serves 8-10) 1 Pack of Irish Free Range Chicken Liver Pâté 1 Pack of Smoked Trout Pâté 1 Pack of Irish Duck Rilette Pâté ½ Pack of Simply Better Irish Wholemeal Crackers ½ Pack of Simply Better Irish Multi Seed Rye Crackers ½ Pack of Simply Better Irish Cracked Black Pepper Crackers RECIPE Cheat s Canapés To Garnish Redcurrant Jelly Cranberry & Fig Chutney Small Bunch of Fresh Dill Method To assemble the canapés, place teaspoonfuls of the pâtés on each cracker. Top the duck rilette pâté with a small spoonful of the redcurrant jelly, garnish the trout pâté with some fresh sprigs of dill and top the chicken liver pâté with some of the cranberry and fig chutney. Transfer the crackers to serving platters and serve at once.

These superb chutneys are made the traditional way, using open pot boiling methods in Tom & Laura s kitchen is New Ross, Co Wexford.

13 COOK WITH NEVEN MAGUIRE SUPPLIER SPOTLIGHT Wexford Home Preserves A great cheese deserves a wonderful chutney. The Simply Better team and Neven Maguire have collaborated with Tom & Laura Sinnott of Wexford Home Preserves to craft these exclusive chutney recipes for the Simply Better Collection. These superb chutneys are made the traditional way, using open pot boiling methods in Tom & Laura s kitchen is New Ross, Co Wexford. Our Apricot & Orange Chutney and Cranberry & Fig Chutney make the perfect addition to any cheese board. Simply Better Handmade Apricot & Orange Chutney 270g 3.89 Simply Better Handmade Cranberry & Fig Chutney 280g 3.89 SERVED WITH STYLE Perfect with Simply Better Château Tour Bayard Montagne Saint Emilion 750ml Always Drink Responsibly Buy Any 2 Bottles Save 5 Offer Valid From until Mix & Match Crackers 2 for 5 Simply Better Irish Cheese* 2 for Offer Valid From until *Selected Lines Only

14 14 SIMPLY BETTER

SUPPLIER SPOTLIGHT Sam's Cookies Dunnes Stores and Sam s Cookies, based in picturesque Co. Wicklow, are an awardwinning team when it comes to creating great cakes. This Easter is no exception.

15 SUPPLIER SPOTLIGHT Sam's Cookies Dunnes Stores and Sam s Cookies, based in picturesque Co. Wicklow, are an awardwinning team when it comes to creating great cakes. This Easter is no exception. Luxury cakes with seasonal flair will thrill your guests and make every visit a special occasion. The secret to our award winning success lies in the traditional values started by Sam, using quality ingredients and home style recipes to create our award winning range of cake slices and celebration cakes. IRISH QUALITY FOOD AWARDS WINNER 2017 All Butter Belgian Chocolate Brownies 4 Pack 3.49 All Butter Irish Raspberry Bakewell Slices 4 Pack 3.49 All Butter Fruit Cake Slices 4 Pack 4.49 Belgian Chocolate Salted Caramel Shortbread Slices 4 Pack 3.49 All Butter Lemon Drizzle Loaf Cake 365g 4.49 All Butter Orange Drizzle Loaf Cake 320g 4.49 All Butter Lemon & Irish Blackcurrant Layer Cake 1 Kg Belgian Chocolate Brownie Layer Cake 950g Handmade Cake Slices & Loaf Cakes Mix & Match Any 2 for 6 One slice, OR THREE? Offer Valid From until Perfect with Simply Better Award Winning Prosecco DOC Extra Dry 750ml Always Drink Responsibly Buy Any 2 Bottles Save 5 Offer Valid From until

Robert and his team of expert pastry chefs have created a house of excellence for high quality desserts, bringing the passion of French patisserie to Ireland.

16 SIMPLY BETTER SUPPLIER SPOTLIGHT Le Patissier Every Spring feast needs a perfect finish. We have worked closely with Robert Bullock and his team from Le Patissier to serve you a selection of irresistible handmade desserts and Easter time treats. Robert and his team of expert pastry chefs have created a house of excellence for high quality desserts, bringing the passion of French patisserie to Ireland. Our new handmade mousse desserts are a guaranteed crowd pleaser. Mix & Match Simply Better Irish Handmade Mousse Desserts 2 duo packs for 8 LUSCIOUS Simply Better Irish Handmade Dark Chocolate Mousse Dessert 2 Pack 4.49 Simply Better Irish Handmade Salted Caramel & Dark Chocolate Mousse Dessert 2 Pack 4.49 Simply Better Irish Handmade Raspberry Mousse Dessert 2 Pack 4.49 Simply Better Irish Handmade Mango & Passion Fruit Mousse Dessert 2 Pack 4.49 & LUXURIOUS 16

A passion for PUDDINGS COOK WITH NEVEN MAGUIRE RECIPE Hot Cross Bun Bread & Butter Pudding Ingredients (Serves 4-6) 6 Simply Better Irish All Butter Belgian Chocolate & Seville Orange Hot Cross Buns

17 A passion for PUDDINGS COOK WITH NEVEN MAGUIRE RECIPE Hot Cross Bun Bread & Butter Pudding Ingredients (Serves 4-6) 6 Simply Better Irish All Butter Belgian Chocolate & Seville Orange Hot Cross Buns 4 Simply Better Free Range Corn Fed Large Eggs 4 Tbsp Seville Orange Marmalade 300ml Milk 150ml Cream Finely Grated Rind & Juice of 1 Lemon 1 Vanilla Pod, split and seeds scraped out 50g Caster Sugar 75g Butter, softened, extra for greasing 75g Sultanas Good Pinch of Freshly Grated Nutmeg Icing Sugar, to dust Method 1. Preheat the oven to 180 C (350 F/Gas Mark 4). Lightly butter an ovenproof dish that s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep. 2. Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to combine. 3. Slice the hot cross buns in half and spread over the softened butter. Scatter half of the sultanas on the base of the buttered dish and arrange a layer of the hot cross buns on top. Pour over the egg mixture, pressing the hot cross buns down gently, then sprinkle the remaining sultanas and grated nutmeg on top. 4. Place the dish into a roasting tin and fill with warm water until it comes threequarters of the way up the dish. Bake for minutes, until just set. 5. Meanwhile, heat the marmalade in a small pan. Brush the top of the cooked pudding with the marmalade and dust lightly with icing sugar before placing under the grill for a couple of minutes to form a golden glaze on top. 6. To serve, cut into slices while still warm and arrange on warmed serving plates with pouring cream or ice cream. 17

18 SIMPLY BETTER Some truly decadent DELIGHTS 18

COOK WITH NEVEN MAGUIRE Simply Better Irish Handmade Award Winning Sticky Toffee

Enjoy a truly decadent delight this Easter made with 100% natural ingredients.

moreish puddings that add a special something to every meal.

Meath have worked closely with the Simply Better team to bring you three uniquely

19 COOK WITH NEVEN MAGUIRE Simply Better Irish Handmade Award Winning Sticky Toffee Pudding 420g 6.49 SUPPLIER SPOTLIGHT What's for Pudding? Enjoy a truly decadent delight this Easter made with 100% natural ingredients. We are proud to bring another local expert to tables across Ireland with deliciously moreish puddings that add a special something to every meal. Catriona Flaherty and her team from What s For Pudding in Kilmessan Co. Meath have worked closely with the Simply Better team to bring you three uniquely delicious puddings, choose from Lemon Curd, Triple Chocolate or our Great Taste Award Winning Sticky Toffee Pudding. Simply Better Irish Handmade All Butter Lemon Curd Pudding 380g 6.49 Simply Better Irish Handmade All Butter Triple Chocolate Pudding 400g 6.99 Mix & Match Simply Better Irish Handmade Puddings 2 for 10 Offer Valid From until

Shop the Simply Better Collection In-store #COOKwithNeven @simplybetterds Selected stores only.

20 Shop the Simply Better Collection In-store Selected stores only. All lines subject to availability. Not available to buy online. Always drink responsibly. All prices correct at time of going to print.

Buttermilk brined roast crown of turkey with orange and rosemary

Buttermilk brined roast crown of turkey with orange and rosemary Serves 6-8 5kg (11lb) turkey crown (off the bone) 75g (3oz) butter (at room temperature) 1 garlic clove, crushed Finely grated rind of 1